Once the onions are soft and well caramelized, remove them from the skillet, squeezing out any residual oil back into the pan.

8

Once the steaks have cooked for an hour, remove them from the sous vide machine, remove them from their bag(s), and dry them off.

9

For about five minutes over high heat, sear the steaks on all sides in the residual oil in the skillet you cooked the onions in. Take particular care to sear the side with the fat cap to render it down.

10

Remove the steaks and drain out all the residual oil/fat from the pan. Wrap the steaks in foil to keep them warm.

11

Turn off the heat. Add the onions back to the pan along with the drinking vinegar and chopped parsley. Stir to combine.

12

Stir any juices from the steaks’ resting plate into the onion mixture.

13

Optional: Trim any remaining fat cap off of the steaks if desired.

14

Slice the steaks & serve them with the onion sauce and your choice of sides.